We're using all the F-words in this delicious dinner. Yep, it's fast, fresh and flavourful. You'll make quick work of your weeknight with pan-ready schnitzels goldened up in minutes and served with a blistered tomato salad tossed with Middle Eastern spices and nutty, creamy hummus.
Halve cherry tomatoes. Peel and crush garlic. Place red wine vinegar, pomegranate molasses and garlic in a small bowl and mix to combine. Set aside.
Heat a frypan over high heat. Add 2 teaspoons oil and tomatoes. Sprinkle with salt and cook, without stirring, for 2 minutes or until slightly caramelised and collapsed. Stir tomatoes, flipping over, and cook for a further 2 minutes. Remove from heat, add pomegranate mixture and toss to combine. Transfer tomatoes to a bowl. Wipe out frypan.
Heat remaining oil in the same frypan over medium heat. Add chicken and cook for 8 minutes, turning halfway, or until cooked through. Drain on paper towel and season well with salt and pepper.
Chop cucumber into bite-size pieces. Finely slice spring onion. Tear lettuce into bite-size pieces.
Place cooled tomatoes and pan juices in a bowl with cucumber, lettuce, spring onion, olives, Zaatar Bazaar, salt and pepper and mix to combine.
Spoon hummus onto plates and top with schnitzels. Serve with salad.